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4 servings
30 Minutes
tools
- Baking sheet
- Large pan
Ingredients
- 1 ½ tbsp Olive oil
- ⅓ cup Diced onion
- 1 cup Dried quinoa
- ½ tsp Sea salt
- ½ tsp Black pepper
- ½ tsp Garlic powder
- 2 cups Vegetable broth
- 8 oz Cremini mushrooms
- 1 tbsp Coconut aminos
- ½ tbsp Balsamic vinegar
- 1 Avocado
- 2 tbsp Hemp seeds
Instructions
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1Heat oil in a large pan. Add diced onion and sauté for 5-7 minutes, or until soft. Add ¼ tsp salt, ¼ tsp pepper, ¼ tsp garlic powder, and quinoa to the pan. Let toast for 1-2 minutes.·Preheat oven to 425℉ and line a baking sheet with parchment paper.
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2Add vegetable broth and bring to a boil. Put lid on and simmer on low heat for 15 minutes, or until all liquid is absorbed.
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3While quinoa is cooking, toss mushrooms with salt, pepper, garlic powder, coconut aminos, balsamic vinegar, and olive oil.·Transfer to oven and bake for 15-20 minutes, or until done.
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4Slice avocado.
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5Assemble your breakfast bowl by adding quinoa, mushrooms, avocado, optional hot sauce, and hemp seeds.
A Hearty Breakfast Bowl Without the Animal Products
Even if you don’t eat breakfast every day, you can’t deny that breakfast food is the best type of food! When following a plant-based meal plan, there can be some limitations on this front since breakfast foods can be egg-heavy, but this hearty and savory mushroom quinoa breakfast bowl will hit the spot no matter what you can and can’t eat. Mushrooms are the ultimate veggie to add some heartiness to any bowl, and in this recipe, we roasted them quickly with just a bit of olive oil, balsamic vinegar, spices, coconut aminos for a bit of umami. You’ll be surprised how much you’ll enjoy this dish and not miss the meat!
The base of this bowl is white quinoa that we made extra flavorful by simmering it in vegetable broth and sautéed onion that you can chop up yourself or buy already prepped at the store. This ability to take on multiple flavors is just one reason we love quinoa – not to mention, quinoa is packed with protein and fiber, more than other grains. All it takes is 15 minutes for your quinoa to cook, which is perfect because it can simmer on the stove while you roast your mushrooms! We love a good breakfast that brings a few yummy components together in the most convenient way possible!
This mushroom quinoa breakfast bowl will keep you full for hours, with 361 calories, 41 grams carbs, 16 grams of fat, and 15 grams of protein per serving. Each recipe makes 4 servings, which is perfect for a small group of hungry vegans, or for meal prep throughout the week to truly thrive on a plant-based diet. To make the finishing touches on our bowl, we serve the quinoa and roasted mushrooms with chunks of creamy avocado, a drizzle of sriracha, and hemp seeds for extra protein! The result is a pretty dish that tastes even better than it looks.
